Shun Elite 4-1/2-Inch Wide Cook's Knife Review

Average Reviews:

(More customer reviews)This is a beautiful little prep knife: well-balanced, comfortable to hold (even with my men's size 11 hands) and a really useful size. It's small enough to use for paring, and can be used for trimming and light chopping against a board. When used on the board, the blade is wide enough to use the chef's "pinch grip," giving all the benefits of that excellent grip. The combination of both a small bolster, which is easy to get your thumb and index finger in front of for the pinch, and also a subtly-designed handle swell which increases the diameter at my middle finger is a combination which fills my hand well, even though the knife is physically small. When you need to trim something against the board with a normal paring knife, you've got to move the object to the edge of the board to have clearance for your hand; with this knife, you can cut wherever it's convenient without barking your knuckles or changing to some inefficient or error-inducing grip. This thing is so light, well-balanced, and functional, that it just disappears within a minutes's use; conversely, it's large enough that I can use it for long periods without my hand getting crampy.

I've got a great bunch of individually-chosen knives, ranging in size from a 50-year-old 12 inch carbon steel Sabatier chef's knife and a 12 inch Forschner cimeter, and down to a much-used German bec d'oiseau and garnishing knives, but I think that this little Shun gets used the most times per day of any of them. (Well, maybe it ties with my 10 inch chef's.) The physical beauty of the knife is just gravy; first and foremost, it works great! Sometimes in the evening, as I have a last cup of tea while standing in front of my prep board, I pull the knife out and just enjoy how good it feels in my hand while I'm waiting for the tea to steep. I own lots of objects which I curse at every time I touch them; this one I thank for enriching my time in the kitchen. Sound weird to you? You probably haven't read this far... However, if you try to find tools which you can love because of how well they work, give this one a look.

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Product Description:
The ancient traditions of Japanese samurai sword-making, meet today's state-of-the-art steel technology in the new Shun Elite series of knives by Kai.Like the traditional samurai sword blade, Shun Elite is extremely sharp and flexible; ideal for food preparation.But unlike the traditional blade, Shun Elite features a center layer of a new type of "super steel" called SG-2.This new "super steel" starts out in a powdered form.Under heat and pressure it combines to make a much denser alloy which in turn creates the finest molecular structure used in knife making today.The result is an edge that will hold longer than any other steel on the market.Even better for busy chefs.Shun Elite's superior edge will respond quickly and easily to a honing steel when it needs a quick touchup.For added strength and protection, the SG-2 is clade between two outer layers of quality 410A stainless steel for beauty and tireless handling.Shun Elite features an ergonomic handle of handsome PakkaWood®.This premium-quality hardwood laminate combines the beauty and feel of hardwoods with the strength and performance of plastic.Inlaid with a traditional symbol, the handle is also enhanced by thin rings of brass and copper separating it from the bolster. With this kind of beauty and performance, Shun Elite will soon become the knife chefs reach for again and again.

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